Legs of chicken (Sous-vide and grilled)

24 persons

18 chicken legs (each about 200 g) from large chickens Salt and Pepper

1. Pat dry the legs, and season with salt and pepper. You may add lemon peel, thyme or rosemary.

2. Pack, vacuum and seal 2-3 legs per bag.

3. Cook sous-vide (water bath) at 64° for 4 hours.

4. (You may now chill and store the legs in the vacuum packs for a week.)
    

5. Remove the legs from the bags, and grill on a barbecue, oven grill or a grill pan for 5-6 mins in total (not more! They are done, but they just need warming up and a grill crust). Turn a few times.